08 Jul Jada: Meet Dan
Joining our team this year is fellow South Dakotan, Dan Stevens. Prior to joining Hoffman Harvesting, Dan worked as a welder and for a farmer. In March, Dan joined our team because he wanted to do something different. Harvesting was his choice since he has done it before and enjoys driving truck.
Dan really enjoys harvesting because it’s fun and he gets to meet new people every day. He says his favorite stop so far has been Scott City because he enjoyed touring the Ehmke Seed building and thought the wheat was amazing. Dan is a truck driver for the team and likes to be kept busy running to and from the elevator. With the good yields we have had this year our whole team has kept busy.
Dan has missed the 4th of July weekend in his home town most because there is usually a large celebration. He also misses his family but loves being here. He’s a family guy but doesn’t need to live nearby to be close to his family.
Dan Stevens is the 28 year old son of Kim and Barb from Lake Norden, SD. He has a sister named Tracee (Erick) who has a daughter named Mesa [3 ½] and a newborn son named Jackson [1 week, 3 days old]. Being the avid hunter that Dan is he was excited to hear about the birth of his nephew. He already has plans to hunt with him and even bought him a gun for when he’s old enough to use it.
Dan also enjoys cooking and decided to join Carsten’s generosity by cooking for the crew. He made us a spin on hamburgers- stuffed burgers. He also served jalapeño poppers and onion bread. Hopefully we can cut again soon or I’ll have to go up a jean size with all this good food! J Below are the recipes:
Cut French bread lengthwise. Top with sautéed onions and pepper jack or mozzarella cheese. Put the French bread back together, pre-slice it and wrap it in foil. Bake for 30 minutes at 350.
Chop and then sauté the following in a ½ stick of butter: 1 package mushrooms, 1 green pepper, 1 onion. Stuff inside hamburger and make them into patties. Grill to liking. Tip from Dan: Make sure to pinch the sides together so none of the yummy stuffing falls out.
Cut fresh jalapeños lengthwise and remove seeds. Add Velveeta and cream cheese. Put jalapeños back together, wrap them with bacon and place a toothpick through them to hold them together. Grill about 8 minutes on medium.
Dan’s stuffed bugers on the grill.
Dan serves up a batch of poppers.
Jada can be reached at email@example.com. All Aboard 2010 Harvest is sponsored by High Plains Journal and DuPont Crop Protection.
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